Ohhh I love couscous and I make it in all kinds of ways. My all time favourite is my mum’s (and grandma’s) traditional Fish Couscous, but I also make the pre cooked version and serve it as a side dish. And then there is leftover plain couscous. Which is like a white canvas that can be turned into an improvised masterpiece. This recipe came about just like that. I had made couscous to go with my Lemon Chicken Tajine with Olives and had some left over, so I emptied my fridge and paired the ingredients that I thought would work well together to create a tasty salad for the next day’s lunch. And it worked so well, that I thought I should share it with all of you! Oranges and olives are a common Sicilian combination for salads and they tasted great with the mint and red onion! I hope you like it too! Enjoy!
Couscous, Olive and Orange Salad
A great and tasty way to use leftovers: Couscous, Olive and Orange Salad!
- 250 gms – 8.8 oz. couscous cooked per package directions and cooled
- 2 tbsp mint leaves roughly chopped
- ¼ red onion thinly sliced
- 16 pitted black olives I used Kalamata
- 2 oranges
- 2 tbsp orange juice
- 1 tbsp lemon juice
- 1 tbsp honey
- 3 tbsp extra virgin olive oil
- Salt to taste
Prepare the couscous following the package instructions and keep it aside to cool down.
Now prepare the vinaigrette. Put the honey, extra virgin olive oil, orange and lemon juice and salt in a small mason jar. Close the mason jar tightly with the lid and shake until well combined.
Peel and segment the oranges by slicing off the two ends of the oranges and then the sides. Do this with a knife. Make sure you remove all the white parts. Now cut out the segments by slicing them off from both sides of the membranes, as shown in the pictures. Keep aside.
Dress the cooled couscous with the vinaigrette.
Serve cold or at room temperature.